Cooking & Baking

The base of the sauce is a pint of the beef/tomato mix I canned a lot of earlier this year. Heavily augmented, of course; the beef/tomato glop is just an ingredient and not eaten as-is. On the side, garlic bread and some baby sweet peppers, roasted in the oven with some of the garlic butter.

No dessert, but I'm thinking of making another steamed pudding this weekend. The base recipe is a 'thrifty Christmas pudding' from the rationing years, from Marguerite Patten. Since it reduces the need for sugar by including grated carrot, and since I like carrot cake, I'm thinking of substituting pineapple (probably candied) for the mixed dried fruits that are called for. So, a steamed carrot cake pudding.

What could go wrong? (Don't ask.)